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Slow Cooker Beef Stroganoff Stew

Slow Cooker Beef Stroganoff Stew

Delicious slow cooker beef stroganoff stew featuring tender beef in a creamy sauce with mushrooms, perfect for cozy meals.
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Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Course Mains
Cuisine Russian(ish), Western
Servings 8 people
Calories 666 kcal

Equipment

  • slow cooker
  • heavy based pot or skillet

Ingredients
  

  • 1.75 kg beef chuck or other stewing beef, cut in 4cm cubes (Note 1)
  • 1.5 teaspoon salt
  • 1.5 teaspoon pepper
  • 2 tablespoon oil
  • 20 g unsalted butter
  • 1 large onion, halved then sliced into 1 cm slices
  • 4 cloves garlic, minced
  • 7 tablespoon flour, plain / all purpose
  • 4 tablespoon Dijon mustard
  • 1 litre beef stock/broth, reduced salt
  • 1.5 cups sour cream, full fat best

Garlic Butter Mushrooms

  • 45 g unsalted butter
  • 700 g mushrooms, sliced into 0.5cm thick slices
  • 3 cloves garlic, finely minced
  • 0.5 teaspoon salt and pepper

Serving

  • pasta, wide egg noodles or mashed potato
  • chives for garnish

Instructions
 

  • Pat beef dry then sprinkle with all the salt and pepper.
  • Heat 1 tablespoon oil in a large heavy based pot or skillet over high heat. Add beef in a single layer (not squished) and brown aggressively all over - 4 minutes or so. Remove and repeat with rest of beef, adding more oil as needed.
  • Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened.
  • Sprinkle the flour across the surface, then stir. Add the mustard, and stir - it will look gluey, that's ok, it will dissolve.
  • While stirring, pour in about half the beef stock then mix so the flour mixture dissolves into the liquid. It will thicken quite quickly into a gravy-like consistency. Switch to a whisk if needed, to make it lump free. Then add remaining stock, stir well, scraping the bottom of the pot, and bring to simmer. Cook using chosen method.
  • Transfer all liquid into slow cooker. Add beef, then slow cook 8 hours on LOW or 5 hours on HIGH.
  • Serve over noodles, pasta or mashed potato, sprinkled with chives!
  • Melt half the butter in a large skillet over high heat. Add half the mushrooms and cook until almost golden (~3 minutes). Add half the garlic, salt and pepper, cook until golden. Remove, repeat with remaining butter, mushrooms and garlic.
  • Mix sour cream with 1.5 cups of liquid from slow cooker, then gently stir into stew - careful, the beef is delicate!
  • Gently stir in mushrooms.

Notes

Use economical stewing cuts for best results. Mixing sour cream with stew liquid prior to adding avoids specks in the sauce.

Nutrition

Serving: 1cupCalories: 666kcalCarbohydrates: 12gProtein: 59gFat: 44gSaturated Fat: 19gCholesterol: 204mgSodium: 1474mgPotassium: 1626mgFiber: 2gSugar: 3gVitamin A: 281IUVitamin C: 5mgCalcium: 64mgIron: 7mg
Keyword beef stew, slow cooked beef, slow cooker beef stroganoff, stroganoff stew
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